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Herb Garden Vegetables

Herb Garden Vegetables
  • Prep 20 min
  • Total 0 min
  • Ingredients 9
  • Servings 6
Serve a vegetable dish that boasts all the colors of the vitamin palette.
Updated May 20, 2013

Ingredients

  • 2 tablespoons margarine or butter
  • 1 1/2 cups fresh broccoli florets
  • 1 1/2 cups fresh cauliflower florets
  • 1 cup julienne-cut (2x1/4x1/4-inch) carrots
  • 1/2 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh basil
  • 1/4 teaspoon salt

Steps

  • 1
    Melt margarine in large skillet or wok over medium heat. Add broccoli, cauliflower and carrots; stir to coat with margarine. Cover; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
  • 2
    Add bell pepper, garlic, thyme, basil and salt; mix well. Cook and stir 2 to 3 minutes or until thoroughly heated.

Nutrition Facts

Serving Size: 1/2 Cup
Calories
60
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
150mg
6%
Total Carbohydrate
5g
2%
Dietary Fiber
2g
8%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
50%
50%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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